Cheese analogues have both advantages and disadvantages compared to their natural counterparts. To date, the biggest problem is flavor. Casein products have a characteristic off-flavor that needs to be masked, in some manner. Likewise, vegetable proteins do not have characteristic, clean dairy flavors. But there are some offsetting advantages (Table 8).

Analogues generally have better keeping quality than natural cheeses because hydrogenated vegetable oil is less likely to develop rancidity than butterfat. The absence of microbial cultures and their enzyme systems creates stable flavor and texture. Analogues made with vegetable oil also have less cholesterol than natural cheeses and can be formulated to have less saturated fat and fewer calories. The varying functional properties can be incorporated by the utilization of different ingredients.

Living Gluten Free

Living Gluten Free

A beginners guide that will reveal how living "G" free can help you lose weight today! This is not a fad diet, or short term weight loss program that sometimes makes you worse off than before you started. This is a necessity for some people and is prescribed to 1 out of every 100 people on earth by doctors and health professionals.

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